Are you ready to prepare Grandma’s homemade Spinach and Robiola Cannelloni with Bechamel? Have you ever seen those packages of ready-made Cannelloni on the supermarket shelves? Today, I invite you into my kitchen to prepare this easy, quick, inexpensive, and delicious main course together!
Invite friends or relatives, and we’ll prepare Spinach and Robiola Cannelloni for 4 people with this recipe!
Buy dry cannelloni if you want to try them, or fresh pasta to roll like the most classic recipes. The spinach is also from the supermarket’s freezer section. Easy and quick to use; you just need to boil them the night before their use, let them drain well, squeeze them thoroughly, and thus avoid releasing too much water during the preparation and cooking of the stuffed Cannelloni.
The recipe we will follow to prepare the homemade Butter Bechamel is from Grandma Licia, my maternal grandmother. It’s perfect, lump-free, and super good. You can use it for many recipes!
To help you with the process, I also recorded the Spinach and Robiola Cannelloni video recipe, which you will find below the initial photo. A few minutes of video to explain the main steps of this recipe. You no longer have any excuse not to prepare this truly delicious main course. Remember, you can also subscribe to the YouTube Channel of Le Ricette di Bea not to miss any new video recipes!
Below you will find the other fresh pasta recipes I have prepared over the years, from the Marchigiani Vincisgrassi that I proposed to you also in recent weeks to serve for Christmas Lunch to the latest proposals like Pancetta, Smoked Cheese, and Walnut Lasagna and Radicchio Lasagna. Absolutely two main courses not to be missed, so good and cheesy!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 657.26 (Kcal)
- Carbohydrates 46.52 (g) of which sugars 10.01 (g)
- Proteins 27.90 (g)
- Fat 42.02 (g) of which saturated 17.15 (g)of which unsaturated 10.19 (g)
- Fibers 6.71 (g)
- Sodium 625.10 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spinach and Robiola Cannelloni
- 20 egg cannelloni (in my case, already prepared)
- 24 oz spinach (you can also use frozen spinach)
- 2 robiola cheese
- to taste salt
- to taste pepper
- to taste nutmeg
- to taste bechamel (homemade with my recipe)
- to taste cheese (grated, in my case Parmigiano Reggiano)
- 5 tbsp butter
- 5 tbsp flour
- 2 cups cups milk
- to taste salt
- to taste pepper
- to taste nutmeg
Tools for Spinach and Robiola Cannelloni
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Baking dish
- 1 Oven
- 1 Spoon
- 1 Saucepan
- 1 Wooden spoon
- 1 Whisk
- 1 Scale
Recipe Steps for Spinach and Robiola Cannelloni
Take the saucepan and melt the butter taken directly from the refrigerator. Once the butter is melted, add the flour and with a whisk or wooden spoon, start stirring, being careful not to create lumps and especially not to let the flame be too high to darken the flour and butter. Pour in the milk gradually, initially half of the recommended amount, and continue stirring, letting it cook for about 5 minutes. Then add a pinch of salt and some nutmeg. Continue stirring well with the whisk to prevent the bechamel from sticking to the bottom of the saucepan. When the bechamel is well-thickened and lump-free, let it rest in the saucepan for a few minutes before using it.
Start preparing this recipe the night before or early in the morning. Don’t be scared; we just need to boil the spinach. I generally boil them while having dinner or watching a TV series. I optimize the time because once they’re thrown into boiling and lightly salted water, there’s not much to do. I choose frozen spinach cubes, and that’s it. You’ll need a pot with high edges, a pinch of salt, and plenty of water. Bring to a boil, then add the spinach cubes and let cook for the time indicated on the package. Usually, about 7 to 10 minutes. Super easy and quick!
Of course, if you want, nothing stops you from using fresh spinach, but remember to wash them well and then boil them. In both cases, squeeze them well with your hands or a spoon; they need to lose all their cooking water and cool down to room temperature. You can then store them in the refrigerator until their actual use for this recipe.
Once the spinach and the bechamel with Grandma Licia’s recipe are prepared, we can proceed. Take the bowl where the spinach rested and add the two robiola cheeses. Mix the two ingredients with a spoon or with your hands. Add a pinch of salt and nutmeg.
Then turn on the oven with static mode at 350 degrees Fahrenheit and proceed. Place everything on a work surface, including the bowl with spinach and robiola, the dry cannelloni, the baking dish, and the bechamel, already lukewarm. Also, in this case, the video recipe shows you the process to prepare it best.
Brush the bechamel on the bottom of the baking dish, with the back of a spoon. Now start filling each cannelloni with the spinach and cheese mixture and place them in the baking dish. Then cover the surface of the stuffed cannelloni with the bechamel, a good sprinkle of grated cheese, nutmeg, and a pinch of pepper. Bake the cannelloni with spinach for about 30 – 35 minutes. Our stuffed pasta main course is ready to be served to our family or friends.
Finally, I remind you that I await you here in my kitchen every day with many easy, quick, and delicious recipes like this one! I remind you that in the box below, you will find all the links to the social channels to subscribe and continue following me. Bon appétit to everyone!
Storing Spinach and Robiola Cannelloni
You can store the Cannelloni in the refrigerator, covered with aluminum foil or using a container with a lid. Obviously, after they have completely cooled to room temperature.
You can also choose to freeze them, still using an appropriate container, in the freezer for several weeks. The trick is to thaw them slowly by passing them first in the refrigerator for at least one night and then heating the oven to 320 – 340 degrees Fahrenheit at most and drizzling them with a little milk so they don’t lose moisture and dry out.
